Creamy Mango Coconut Chia Pudding Recipe
Looking for a refreshing and healthy dessert? This mango coconut chia pudding is the perfect answer. It's a delightful blend of tropical flavors that will transport you straight to a sun-soaked paradise with every spoonful.
3Prep min
3Cook min
4Total min
4Serves
TropicalCuisine
EasyDifficulty
Looking for a refreshing and healthy dessert? This mango coconut chia pudding is the perfect answer. It's a delightful blend of tropical flavors that will transport you straight to a sun-soaked paradise with every spoonful. This recipe is not only vegan and gluten-free, but it's also incredibly easy to prepare. Just mix, refrigerate, and enjoy! Imagine layers of creamy coconut and sweet mango combining to create a texture that's both smooth and satisfying. A Tropical Delight in a Jar This chia pudding features a luscious combination of rich coconut milk and sweet ripe mango. It's a nourishing treat that's both light and filling, perfect for breakfast or dessert. The pudding has a delightful texture with tiny chia seeds that add a unique crunch.
Ingredients
- 1 cup coconut milk
- 1/4 cup chia seeds
- 2 tablespoons maple syrup or agave nectar
- 1 ripe mango, diced
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Fresh mango slices and shredded coconut for topping (optional)
Instructions
- Combine Ingredients: In a mixing bowl, whisk together coconut milk, chia seeds, maple syrup, vanilla extract, and a pinch of salt until well combined.
- Refrigerate: Cover the bowl and refrigerate for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and thicken.
- Prepare Mango: While the pudding is chilling, dice the ripe mango and set aside.
- Serve: Once the chia pudding is set, stir it well and layer it in serving glasses with fresh mango pieces. Top with additional mango slices and shredded coconut if desired.
Cook’s tips
- Use full-fat coconut milk for a richer, creamier pudding.
- Stir the mixture after 10-15 minutes of chilling to prevent the chia seeds from clumping.
- Adjust the sweetness to your liking by adding more or less maple syrup.
- For a smoother texture, blend the chia seeds with the coconut milk before refrigerating.
- Top with fresh mango and toasted coconut for extra crunch.
Substitutions
- Use almond milk or oat milk instead of coconut milk for a lighter version.
- Replace maple syrup with honey or agave nectar (note: honey is not vegan).
- Substitute mango with pineapple or papaya for a different tropical flavor.
- Use granola or nuts instead of shredded coconut for topping.
Storage & reheating
Store the pudding in an airtight container in the refrigerator for up to 3 days. Stir well before serving.
Frequently asked questions
Can I use frozen mango?
Yes, thaw the mango and drain any excess liquid before dicing.
How long should I refrigerate the pudding?
At least 4 hours, but overnight is best for a thick, creamy texture.
Is this recipe vegan and gluten-free?
Yes, all ingredients are naturally vegan and gluten-free, but check your coconut milk for any additives.
Can I make this ahead for meal prep?
Absolutely! It's perfect for meal prep and can be stored in individual jars for grab-and-go breakfasts.
